Pulled Eggplant Salad

Imfasakh Bitinjan


Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

This simple and delicious dish consists of slices of fried or roasted eggplant, cooled and then torn into shreds and doused with spicy garlic-lemon dressing. Beachside kiosks often put this in sandwiches as a cheap and delicious meal.


  • 2 large or 5 small eggplants, peeled and cut into ½-inch (1 to 2 centimeter) slices
  • 1 to 2 tablespoons salt


Sprinkle the eggplant slices with salt and set aside in a colander for 20 minutes, or soak in a salt-water bath for 20 minutes, then rinse and pat dry with a kitchen towel.

Next, fry the eggplant slices in small batches in very hot oil until brown. Transfer to a paper-towel lined plate. Set aside to cool slightly. If you prefer not to fry them, the eggplant slices may be generously coat